Spice Cupcakes

Well folks, I’m back! In June I announced on my Instagram that I was starting a hiatus from baking/blogging after we brought home an adorable and energetic little pug puppy named Boyd. As expected, life has been hectic the last few months adjusting to life with a puppy and I’ve had little time to bake in the same quantity I used to.

Boyd ♥

I’m happy to announce however that as of this month, I’m back at it just in time for the best baking season of the year: Fall. While I’m a true believe of baking all flavors year-round, I have to admit I am one to get caught up in the pumpkin hype this time of year. It’s not technically fall yet, but pumpkin-flavored everything has already hit the shelves (and Starbucks!) and I can’t resist getting in the spirit with a fall favorite of my own:

Spice Cupcakes with cream cheese frosting!

I’ve always felt Spice cake is under-represented among the onslaught of pumpkin each year, which is why I’m kicking off the season with it. These cupcakes are always a surprise hit with friends who don’t realize they enjoy spice cake so much! Topped with a smooth, strong cream cheese frosting and a drizzle of caramel, prepare your taste buds for the joy of the best parts of Fall – the nostalgic scents and mouthwatering flavors.

Ingredients

1 3/4 c. all-purpose flour

3/4 tsp baking powder

1/4 tsp baking soda

1 1/2 tsp ground cinnamon

1 tsp ground allspice

1/2 tsp McCormick ground ginger

1/2 tsp McCormick ground nutmeg

1/4 teaspoon salt

1/2 c. unsalted butter, softened

1 c. dark brown sugar, packed

2 eggs

2 tsp vanilla extract

1/2 c. buttermilk

1/2 c. whole milk

Cream Cheese Frosting

8 ounces cream cheese, softened to room temperature

6 tbsp unsalted butter, softened to room temperature

2 ½ c. confectioners’ sugar

1 tbsp milk

1 tsp vanilla extract

Instructions

Preheat oven to 350° F

Prepare a cupcake pan with paper liners or by greasing well (yield ~ 1½ dozen)

In a small bowl, combine flour, baking powder, baking soda, cinnamon, all-spice, ginger, nutmeg, and salt together. Mix well and set aside.

Using an electric mixer, beat the butter on high until smooth and creamy (at least 1 minute)

Scrape well before adding the brown sugar. Mix on high until fully combined and creamy

Add eggs and vanilla extract. Beat on medium speed until combined.

Add the buttermilk and mix well, scraping the bowl as needed.

Gradually mix in the dry ingredients and mix well between each addition, scraping the sides and bottom of the bowl after each.

Once all dry ingredients are mixed well, add the milk and beat just enough to fully combine but not overmix.

Spoon the batter into the liners – fill only 2/3 full to avoid spilling over the sides.

Bake for 18-20 minutes or until a toothpick inserted in the center comes out clean.

Cool completely before frosting.

Cream Cheese Frosting

Using an electric mixer, beat together cream cheese and butter on medium speed until smooth.

Add confectioners’ sugar, milk, vanilla extract, and salt with the mixer running on low. Increase to high speed and beat for 2-4 minutes until thick and creamy.

Pipe frosting onto the cooled cupcakes using a pastry bag for best results.